Dates Poha Kheer

Ingredients:

2 tablespoons thin poha/beaten rice

1-2 seedless dates (If you do not have seedless dates, then use a knife to remove the seed from the dates)

1/2 cup baby’s milk

Water as needed

Method

Wash the poha in drinking water nicely and then keep aside. Drain all the water as the residual water will be enough to soak the thin poha enough.
Chop the dates into very fine pieces.
Heat a pan and add half cup water into the pan.
When the water in a little hot, add the finely chopped dates to water.
Keep stirring in between and let the dates cook and disintegrate completely. This will take 3-4 minutes.
When dates are cooked, add soaked poha and mix well.
Now add baby’s milk as needed and turn off the heat.
Mix every thing well and serve.
The dates give a lovely subtle sweetness to this kheer and make it even more nutritious.

This recipe can be made with normal and traditional poha varieties like Mappilai samba, karuppu kavuni, and other millet pohas/aval.

” Traditional and organic  varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://hlp.world/store/

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

DELICIOUS DINK LADDOO

 

WHAT IS DINK LADDOO??

Yes …It’s really unique as the name sounds
It’s really a miracle recipe for woman post partum to gain strength , to resume her activities soon and to increase the supply n quality of milk which in turn makes new born Fed with all nutrients etc .

INGREDIENTS ::

1. Sunthi – 50 gms
2. Nutmeg – 50 gms
3. cinnamon – 50 gms
4. Fox nuts – 150 gms
5. Elaichi – 50gms
6. Pumkin seeds – 100gms
7. Sunflower seeds – 100gms
8. All dry fruits – 500gms
9 .White til / black til – 150 gms
10 .Flax seeds  – 100 gms
11.Methi (optional ) – 50 gms
12 .Shatavari ,,bala – 200gms
13 .Aswagandha – 100gms
14 .Dry cocunut – 500gms
15 .Pure cows ghee – 250 to 500gms
16 .Palm.jaggrey – 2 to 3 kgs

PROCEDURE ::

Roast all the above ingredients one by one in ghee n keep aside .
Grate dry cocunut n fry it slightly in ghee until it turns slightly brown .
Now grind all these items coarsely
Make palm jaggrey syrup and keep adding the grinded mixture into slowly little by little stirring this mixture if needed one can add little hot ghee
Now that the jaggrey syrup and the mixture of ingredients gets mixed well start making laddoss of desired size .Now your yummy healing DINK laddoos are ready for New mothers
These laddoos can be had 2 to 4 daily mornings as new feeding mothers feels more hungry as she provides all the nutrients to the baby through her feed. These laddoos make her active filled n energetic .
This also deals with postpartum depression, mood swings, treats vata dosha helping her to deal and enjoy mother hood .
As they say Pregnancy is new life for womanhood n Mother hood is gift of God .

Let’s celebrate woman hood with the most amazing experience of motherhood

I have done my part sharing this recipie and now it’s your turn to try n taste it .
Don’t forget to share your feed back after trying.

 

Author: Lakshmi Bharadwaj

Lakshmi Bharadwaj, known as OJAS in whatsapp group, is a home-maker and mother of three lovely kids. She comes with a rich tradition that follows home-remedies, which makes her a passionate towards ancient knowledge in Ayurveda naturopathy and herbs. She is one of the sincere and senior member of swarnaprashana Whatsapp parenting community. She has been constantly guiding new parents and with her continuous selfless efforts on various social and educative platforms. In 2015, She was the Parent of the month for her exceptional guidance in home-remedies to many parents in our whatsapp community.

Thinai Dosa/Foxtail millet dosa

thinai-dosa

Ingredients:

Thinai flour :2cups
Rice flour:1/4cup
Wheat flour: 1/4 cup
Onion : 1
Jeera : 1/2 tsp
Chillies: 1 or 2
Curry leaves
Salt as required

Mix all the flours together. Add the cut onions, jeera, chillies, torn curry leaves.
Consistency of the batter has to be bit watery.
Must pour the batter from side to center of the tawa like rawa dosa.
Serve hot with chutney.

” Traditional and organic  varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https:/hlp.world/store/

Author: Priyadarshini Somasundar

Priyadarshini is an Engineering graduate in Electronics and Communication. She used work for Dell, Later shifted to Chennai after marriage and worked in Ericsson as system analyst. I have always been passionate about our tradition and curious to know about our ancient wisdom and practices, which made me join this group.

Foxtail millet sweet balls(thinai urundai)

thinai-sweet-balls

Foxtail millet :2cups
Jaggery:1cup
Honey:2tbsp
Cardomom powder:1/2tsp
Method:
Dry fry the millet until it turns light brown colour.Grind the millet coarsely.Then, make jaggery syrup by adding little water to the jaggery.

Add cardomom powder ,jaggery syrup and honey to it and make it into small balls.

” Traditional and organic  varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://hlp.world/store/  “

Author: Seetha Lakshmi

I'm a homemaker and a mother of 7yrs old son.I strongly believe in Thirumoolar's word"Food is medicine". My quest regarding ancient food recipes started a year back. I'm very happy to share and learn through this initiative from Swarna prashana.

Ragi Kara kozhukattai

ragi-kara-kolukattai

Ingredients:

Ragi flour – 1 cup
Grated coconut – 1/4 cup
water – 4  tbsp
Salt – 1/4 tsp

For seasoning:

Mustard seeds – 1/2 tsp
Green chilli – 1
Urad dall and Bengal gram – 1 tblspoon each
Curry leaves

Method:

Dry roast ragi flour for 2 to 3 minutes on medium flame. Allow it to cool a little.
Take ragi flour, salt, grated coconut in a bowl and mix well.
Sprinkle water and make a dough out of it.
Make sure not to pour more water in the starting. Just in between sprinkle water and make a dough out of it.

Take small ball from the dough and make dumplings with hands.
Steam the dumplings in idli cooker for 15 mins.
Season with mustard seeds, green chilli, urad dal, Bengal gram and curry leaves.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

Aval/Poha Carrot Dosa

whatsapp-image-2016-09-07-at-09-10-39

Ingredients:
Aval – 1 cup
Carrot – 1 peel out the skin and grate it
Curry leaf and coriander leaf – finely chopped
Salt,Oil,Water
Rice flour – 3 tblspoon

Method:
Wash Aval well. Take it in a mixer and grind it well by adding little water. Remove it to a bowl.
Now add grated carrot,curry leaf, coriander leaf,salt,rice flour and mix everything well.
Add water slowly and mix well till it gets a dosa batter consistency.
Heat a dosa pan and prepare dosa’s with this batter.
Both sides should be cooked well. Can be had with chutney or curd.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

Ragi sweet kozhukattai / sweet dumplings

ragi-sweet-kolukattai

Ingredients:

Ragi flour – 1 cup
Grated coconut – 1/4 cup
Jaggery – 1/2 cup
Elachi powder – 1/2 tsp
Salt – 1/4 tsp
Oil – 1 tblspoon

Method:

Dry roast ragi flour for 2 to 3 minutes on medium flame and set it aside.
Take jaggery in a pan and add water to it.
Once jaggery is completely melted filter it.
Now pour this jaggery syrup in a pan and bring it to boil . Add salt and oil.Then add ragi flour, grated coconut, and elachi powder.
Mix everything well until the water is completely absorbed. Then switch off the flame. Let it cool for 5 mins.
Now take small ball from the dough and press them into dumplings with hands.
Steam the dumplings in idli cooker for 15 mins.

Preparing dumplings this way will take less time and can be prepared in 15 mins.

All types of millets flour can be used. One point is water should be added according to the millets used.

P.S: Stuffed dumplings recipe will be shared soon.Keep watching.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

Foxtail/Thinai paniyaram (sweet pancakes)

thinai-paniyaram

Ingredients:
Foxtail millet/Thinai – 1/2 cup
Rice flour – 1 tablespoon
Wheat flour – 1 1/2 tablespoon
Jaggery – 1/2/cup powdered
Grated coconut – 1/4 cup
Salt – as required
Cardamom – 1
Ghee/oil to fry

Method:
Wash and soak the millet for 2 hrs.
Add it to a blender with very little water and grind it to a smooth paste.

Transfer it to a bowl and add powdered jaggery, rice flour, wheat flour, coconut, salt and powdered cardamom seeds.

Mix everything well and set aside for 15 mins. Heat the paniyaram pan, pour oil/ghee in each mould and pour the batter. Cook well. Flip and add more oil/ghee and cook till it turns golden brown.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

Foxtail Millet/Thinai Halwa

whatsapp-image-2016-09-08-at-16-30-34

Ingredients:

Foxtail Millet – 1 cup
Milk – 2 cup
Palm sugar – 3/4 cup
Ghee – 5 tablespoon
Elachi powder – a pinch
Water

Method:
Wash and soak millet in water for 2 hours.

Add drained millet with little water to a mixer and blend it to a smooth batter. Keep it aside.
Take a pan add ghee and melt it.
Add the ground batter and cook on a medium flame. Keep stirring continuously.
Cook till it becomes crumble. It takes around 10 mins. Then add milk to the cooked mixture and keep on mashing it.
When the milk evaporates, add palm sugar and mix well.Cook till the halwa begins to leave the sides of the pan.Add little ghee and mix everything well.
Stir and mash the halwa well to get a smooth halwa.
Heat ghee in a pan add cashew kismis fry it till golden color and pour it over the halwa. Serve warm.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

Foxtail millet/Thinai Pongal

thinai-pongal

Ingredients:

Thinai – 3/4 cup
Moong dal – 1/4 cup
Jaggery – 1/2 cup
Ghee
Cashew Nut and kismis
Elachi powder

Method:
Dry roast the moong dal till nice aroma comes out. Set it aside and allow it to cool.
Dry roast the foxtail millet for 5 mins and allow it to cool.
Mix both and wash it for 2 to 3 times.then soak it for 15 mins.
Take a cooker add this mixture and pour 31/2 cup water and cook for 1 whistle.
Simmer it for 10 mins.

Meanwhile take jaggery in a pan add water and melt it. Then strain it.

Open the cooker add the jaggery syrup and little ghee mix everything well.Add elachi powder too.

Heat ghee in a small pan. Add cashew nuts and kismis. Saute till it becomes golden color. Then add it to the cooked pongal and mix well.

Transfer it to a bowl and serve hot.

Author: Priyadarshini Somasundar

Priyadarshini is an Engineering graduate in Electronics and Communication. She used work for Dell, Later shifted to Chennai after marriage and worked in Ericsson as system analyst. I have always been passionate about our tradition and curious to know about our ancient wisdom and practices, which made me join this group.